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Color It Ruby Salad

Just looking at this bright red salad cheers me up—and then I get to taste it! For garnish, sprinkle on fresh chives and mild white cheese. —Lorraine Caland, Shuniah, Ontario
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    12 servings

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra virgin olive oil
  • 1 pound small tomatoes, quartered
  • 3/4 pound cherry tomatoes, halved
  • 3/4 pound fresh strawberries, hulled and sliced
  • 2 cans (15 ounces each) beets, drained and chopped

Directions

  • Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.
Nutrition Facts
1 cup: 98 calories, 6g fat (1g saturated fat), 0 cholesterol, 251mg sodium, 10g carbohydrate (7g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

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